400 g gianduja
25 g Rice Bubbles
1 drop vanilla essence
100 g dark chocolate callets
Ice cream wafers
Make the gianduja, add the vanilla essence and blend until it is a thick, dreamy consistency. Fold in the Rice Bubbles.
Smear the mixture out to a voluptuous bite-size thickness and leave to stiffen.
Spread the bottom with a delicious smear of dark chocolate and leave upside down until the chocolate is dry and glistening.
Flip it over and cut into sizes that will match your ice cream wafers. It’s much easier to cut your praline to size than it is your wafers.
Using a paintbrush, spread a thin amount of dark chocolate on the wafer's underside and place on the praline. The chocolate will glue the wafer to the praline. Wait till it is set in place.
Now for the fun part – plunge the praline into the tempered chocolate and, using a fork, lift it out and let the chocolate drip, trickle and drop slowly off it.
Leave on a rack to allow the chocolate to set.